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Ghujjia | Karanji

Gujiya or Karanji is a delicious sweet or snack made during the occasion of Holi, festival of colors. It is made with filling dry coconut, dried fruits and mawa together in a dough shell. We can then deep fry or bake the gujiyas.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Festival, Snack
Cuisine: Indian


  • 250 grams all purpose flour
  • 125 grams khoya
  • 400 grams castor sugar bura or powdered sugar
  • 2 tbsp ghee clarified butter
  • 1 tbsp cantaloupe seeds giri
  • 1 tbsp chironji buchanania lanzan seeds
  • 1 tbsp golden raisins
  • 1 tsp cardamom powder
  • ½ cup dessicated coconut
  • 1 dumpling mould


  • In a large bowl, add flour & ghee. Knead the dough using water. The dough should be firm to touch. Cover with a wet muslin cloth for few minutes.
  • In a small pan, lightly roast the khoya. Add muskmelon seeds, chironji, raisins, coconut & cardamom powder. Allow the mixture to cool down to room temp. Add sugar quickly to prepare the filling.
  • Make small balls from the dough. Roll out each ball into a circle. It should be big enough to cover the dumpling mold with a little overhang. Fill in about 1 Tbsp filling in the center. Gently rub a wet finger (you can keep a bowl of water & dip your finger) around the edges of the mold & quickly close the mold. Wet finger will seal the mold well. Press & remove any extra dough outside the edges. Open the mold, gently remove the dumpling. Cover the dumpling with a slightly wet muslin cloth & continue with other dumplings.
  • Heat oil in a deep wok, once the oil is hot fry the dumplings. Serve warm with tea or as sweet.


A delicious and satisfying coconut filled sweet hand-pie as a snack or for the festive season.